I02 STATE rOMOLOGICAL SOCIETY. 



A most attractive way to prepare apples with bright colored, 

 tender skins is to core them, without paring, and cook slowly in 

 a syrup made of equal parts of sugar and water until they are 

 perfectly tender, but not broken. The spaces where the cores 

 were, may then be filled with jelly or a mixture of chopped nuts. 

 Or each apple may be placed on a round slice of sponge cake and 

 the whole garnished with thick whipped cream. 



Baked and fried apples should be served with fat meats more 

 frequently than is commonly done. In this case an omelet will 

 be garnished with rings of fried apple. 



A quick dessert is a variation of the old time apple dufif or 

 apple dumplings. The apples should be stewed in a thin syrup 

 until they are tender, then dumplings made as for a meat stew 

 are dropped all over the surface of the hot stewed fruit. The 

 saucepan is then closely covered and allowed to cook rapidly for 

 ten minutes, then serve dumplings and fruit together with cream 

 and sugar. This dish is a good illustration of the way in which 

 we manage to combine the food substances needed in a daily 

 diet. Mineral matter in minute quantities is found in all. 

 Water is present also in greater or less degree ; the flour from 

 which the dumplings is made furnishes starch and some protein, 

 while the cream gives us more protein and considerable fat. 

 Where such a dish is served after a meat dinner no more protein 

 would be necessary, but the quantity could be increased by add- 

 ing beaten egg to the dumpling. 



[While speaking, Miss Barrows indicated in a practical way 

 the method of preparing the various dishes mentioned and at the 

 close of the lecture those who chose to do so were given an 

 opportunity to sample the productions.] 



